Looking for fresh flavor outside of what you typically see on the grill? This is your perfect dish. The incorporation of colors and flavors is delicately matched to perfection. Never
miss a chance to enjoy fresh asparagus at the beginning of its season, especially cooked on a charcoal grill!
Serving size: 2 Large Flatbreads
4 1/4 Cups Self-Rising Flour
2 Cups Plain Green Yogurt
3/4 Cup Water
1/4 Cup Olive Oil
1 tbsp Sugar
1 tsp Salt
7 oz Pesto
1 Dry Pint Cherry Tomatoes
1 large Sweet Onion
1/2 Cup Butter
2 Cloves Garlic (minced)
10-12 Stalks of Asparagus
1/2 lb Fresh Feta Cheese
1/2 Cup Parmesan Cheese
3 tbsp Balsamic Vinegar
Prep your dough. This should be done several hours in advance. I enjoy using self-rising flour to make it simple. Add all of your dough ingredients together in a large bowl or mixer. Mix ingredients until combined and texture becomes dough-like; I used my good ole' hands for this. Dough should still have some stick to it. Roll together and place in the refrigerator for 1-2 hours.
If you are working with a charcoal grill, get it lit and beginning warming up. Once that is taken care of, start prepping your toppings.
Dice your large onion and mince your garlic. Cook together in a large pan, I prefer cast-iron, with olive oil. Stir occasionally over medium heat until caramelized. Once onions are done, turn off heat and throw in your halved cherry tomatoes. The tomatoes will soak up some of that extra oil and soften. Set aside.
Wash and cut the ends off of your asparagus. Rub with olive oil and salt. Place the asparagus on the grill and rotate occasionally. Keep asparagus on grill for about 15 minutes, or until soft. When cooked, remove from the grill and cut into one inch pieces.
Melt butter then set aside.
Roll out the dough! Try to create a thin layer as they will rise once in heat. Place on cooking sheets, so they're ready to hit the grill!
Bring all prepped dough and toppings, including pesto, chunked feta, and Parmesan cheese out to the grill. You will need everything grill-side due to the fact that they cook quickly!
Ready? Let's grill! Coat flat breads with butter on both sides. Once your flatbread is on the grill it will start to bubble up - this is a good sign! Cook on one side for 3-4 minutes or until it turns brown. Flip it over!
Now it's toppings time! Start with your pesto to get a base layer. You will be using all of the pesto for both flat breads. Next comes our onion and cherry tomatoes mixture, asparagus, and crumpled feta pieces.
Top flatbreads with parmesan cheese, close lid, and cook until melted.
When the flatbread starts to look golden brown on the bottom take it off of the grill and drizzle the balsamic vinegar on top. Cut and enjoy!
Note: If you have leftover dough, you can refrigerate for 1-2 days or freeze it!
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